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Maple Brown Sugar Glazed Carrots gleam in a close-up featured image showcasing their sweet and savory glaze.

Maple Brown Sugar Glazed Carrots

These Maple Brown Sugar Glazed Carrots elevate humble carrots to star status. With a sweet and savory caramel-like glaze, this dish is both effortless and elegant, making it perfect for weeknight dinners or holiday feasts.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds carrots, peeled and sliced into coins or batons
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup real maple syrup
  • 1/4 cup packed light or dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cinnamon or nutmeg optional
  • 2 tablespoons chopped fresh parsley or thyme for garnish optional

Equipment

  • Vegetable peeler
  • Cutting board
  • Knife
  • Large skillet or sauté pan
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula
  • Lid for skillet

Method
 

  1. Wash, peel (if desired), and slice the carrots into uniform pieces about 1/4 - 1/2 inch thick.
  2. In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
  3. Add the carrots and cook, stirring occasionally, for about 5-7 minutes, or until they begin to soften slightly.
  4. Stir in the maple syrup, brown sugar, salt, and pepper (and any optional spices). Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the carrots are tender-crisp and the glaze has thickened slightly. Stir occasionally to prevent sticking.
  6. Remove the lid and increase the heat to medium. Cook for another 5-7 minutes, or until the glaze is thick, glossy, and coats the carrots beautifully. Watch closely to prevent burning.
  7. Remove from heat and garnish with fresh parsley or thyme, if desired. Serve immediately.

Notes

Don't overcook the carrots; aim for tender-crisp. Adjust sweetness by reducing maple syrup or brown sugar. Stir frequently to prevent sticking. For a thicker glaze, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water during the last few minutes of cooking. Add a splash of balsamic vinegar or lemon juice at the end for a touch of acid. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can prepare the carrots up to 2 days in advance and reheat them before serving. Freezing is possible, but the texture may change upon thawing.